INSPECTION REPORT Health Protection DSEA-BSKPBP

PREMISES NAME McDonald's #40255 (6th St)		Tel: (604) 512-1717 Fax:
PREMISES ADDRESS 515 6th St New Westminster, BC V3L 3B9		INSPECTION DATE August 17, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joe Guzzo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: time stamp systems at sandwich prep counter has been switched to electronic system. timer had only been started for sliced cheese (not started for leaf lettuce, shredded lettuce, tomatoes, bacon slices, and onions) Corrective Action(s): Ensure that staff are always following time stamp procedures for new products and expiry times are adhered to. correction order issued; failure to maintain record keeping for room temperature holding of foods will result in the revocation of approval for room temperature holding of potentially hazardous foods and may also result in the issuance of violation fines/tickets Violation Score: 5

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (3C), prep line cooler (4C), and dairy undercounter coolers measured < 4 degrees C =Walk-in freezer (-16C), fry freezer (-6C), chicken/griddles freezer (-17C) and raw beef chest freezer (-10C) =Breakfast McChicken hot holding (71C), breakfast eggs (69C) measured > 60 degrees C =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Sanitizer solution at 200 ppm QUATS available in spray bottles =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Ice machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection, FOODSAFE level 1 or equivalent certified staff on site =Permit posted in a conspicuous location correction order issued for failure to adhere to time stamp record keeping in 4 out of 5 routine inspections (including today). Operator must ensure that staff are following time stamp record keeping procedures for room temperature holding of foods, cleaning of continuously used utensils, and routine cleaning of hands and surfaces. Failure to follow procedures will result in the revocation of approval for the noted procedures and other actions to ensure that food safety controls are met.